It is essential to take care of your knives to keep them in the best condition for use. Never put your knives in the dishwasher and follow the following tips to keep them in the best shape.
Apply mineral or other food grade oil to repel water before storing knives.
Wash and dry knives immediately after each use.
High acid content foods such as lemons and onions will discolor the blade. Over time, you should expect a carbon steel knife to develop a patina as you see in all vintage knives.
Protect Olive Wood handles
Olive wood handles are natural wood with unique and beautiful wood grain patterns.
Be sure to dry handles thoroughly and do not use any abrasive sponges to clean.
Keep olive wood handles as dry as possible during use and recondition with lanolin oil.
Keep your knives sharp
When the blade feels dull or not as sharp as you are accustomed to, use your steel to bring it up to standard. Draw the blade from the shank (wide end) of the blade to the tip along the upper half of the steel. Alternate sides, about 8 strokes alternating on each side should be enough. Maintain an equal (approximately 10 degree) angle on each side. You may refine the edge by drawing it a few times across the lower part of the steel.
While our knives come sharp, we recommend you have your knives professionally sharpened first. A well-sharpened knife can be maintained with the use of a steel for up to a year or more.
Check out Bob Tate demonstrating how to use a sharpening steel: https://vimeo.com/122574526
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